The
Gourmet Slow Cookerby
Lynn AlleyTen
Speed Press, 2003
"Pottery, perhaps the greatest invention in terms of culinary
evolution, was first developed around 6000 B.C.E. Humans learned how to
mold earth and, by firing it at high temperatures, turn it into
something that would endure. All that was needed was a suitable clay
soil, some clever hands, and fire. From such simple ingredients emerged
a world of vessels for storing and preparing foods and beverages,"
explains Lynn Alley in the introduction to this international survey of
recipes for slow cookers.

"With
the development of earthenware cooking vessels, it was possible to
combine and cook many different ingredients in one container. The
one-pot meal became a reality."

The recipes in this collection were inspired by Alley's worldwide
travels as a food and wine journalist. Most are one-pot meals that she
has adapted for the slow cooker. Some are surprising and imaginative,
like White Truffle Risotto or Chocolate Chip Cookies. Others are
familiar as the slow cooker itself: Pork Stew, Chicken and Dumplings,
Italian Pot Roast.

Alley's
recipes are divided into seven chapters devoted to seven countries:
United States, Mexico, Great Britain, France, Italy, Greece, India.
Each chapter includes an introduction to its slow-cooking traditions
and drink recommendations are included for all of the 55 recipes. The
drink recommendation for Chocolate Chip Cookies?